Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice
To investigate the differences in the ability of egg yolk lipids to alleviate the decline in learning and cognitive abilities in mice under different temperature treatments. This study utilized a mouse model of cognitive impairment to compare the varying impacts on learning and cognitive functions r...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010013 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841550228918894592 |
|---|---|
| author | Yao WU Mingkun LIU Bing FANG Ming ZHANG |
| author_facet | Yao WU Mingkun LIU Bing FANG Ming ZHANG |
| author_sort | Yao WU |
| collection | DOAJ |
| description | To investigate the differences in the ability of egg yolk lipids to alleviate the decline in learning and cognitive abilities in mice under different temperature treatments. This study utilized a mouse model of cognitive impairment to compare the varying impacts on learning and cognitive functions resulting from 95 ℃ (30 min in water bath) and 121 ℃ (30 min in sterilization pot) heat treatments of egg yolk lipid components. The research results showed that compared with 121 ℃ heat treatment of egg yolk lipids, 95 ℃ heat treatment of egg yolk lipids effectively reduced the phosphorylation of Tau protein and the expression of Aβ1-40 and GSK-3β, downregulated the expression of pro-inflammatory factors, and had a better effect on improving the learning and memory abilities of mice. The levels of polyunsaturated fatty acids and DHA in 95 ℃ heat treatment of egg yolk lipids were significantly increased compared to those treated at 121 ℃ (P<0.05). The above results demonstrated that excessive heating impaired the ability of egg yolk lipids to alleviate cognitive decline, which might be related to the thermal degradation of polyunsaturated fatty acids such as DHA in egg products. This study provides a basis for the optimization of thermal processing of nutritious and healthy egg products. |
| format | Article |
| id | doaj-art-fb2a4a1cf4e34825a4e8ca504700efac |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-fb2a4a1cf4e34825a4e8ca504700efac2025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146136737610.13386/j.issn1002-0306.20240100132024010013-1Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in MiceYao WU0Mingkun LIU1Bing FANG2Ming ZHANG3College of Food and Biotechnology, Hefei University of Technology, Hefei 230061, ChinaCollege of Food and Biotechnology, Hefei University of Technology, Hefei 230061, ChinaDepartment of Nutrition and Health, China Agricultural University, Beijing 100083, ChinaCollege of Food and Health, Beijing University of Business and Technology, Beijing 100048, ChinaTo investigate the differences in the ability of egg yolk lipids to alleviate the decline in learning and cognitive abilities in mice under different temperature treatments. This study utilized a mouse model of cognitive impairment to compare the varying impacts on learning and cognitive functions resulting from 95 ℃ (30 min in water bath) and 121 ℃ (30 min in sterilization pot) heat treatments of egg yolk lipid components. The research results showed that compared with 121 ℃ heat treatment of egg yolk lipids, 95 ℃ heat treatment of egg yolk lipids effectively reduced the phosphorylation of Tau protein and the expression of Aβ1-40 and GSK-3β, downregulated the expression of pro-inflammatory factors, and had a better effect on improving the learning and memory abilities of mice. The levels of polyunsaturated fatty acids and DHA in 95 ℃ heat treatment of egg yolk lipids were significantly increased compared to those treated at 121 ℃ (P<0.05). The above results demonstrated that excessive heating impaired the ability of egg yolk lipids to alleviate cognitive decline, which might be related to the thermal degradation of polyunsaturated fatty acids such as DHA in egg products. This study provides a basis for the optimization of thermal processing of nutritious and healthy egg products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010013egg yolk lipidsheat treatmentlearning and memory |
| spellingShingle | Yao WU Mingkun LIU Bing FANG Ming ZHANG Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice Shipin gongye ke-ji egg yolk lipids heat treatment learning and memory |
| title | Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice |
| title_full | Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice |
| title_fullStr | Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice |
| title_full_unstemmed | Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice |
| title_short | Ability of Different Heat-treated Egg Yolk Lipids to Alleviate Cognitive Decline in Mice |
| title_sort | ability of different heat treated egg yolk lipids to alleviate cognitive decline in mice |
| topic | egg yolk lipids heat treatment learning and memory |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010013 |
| work_keys_str_mv | AT yaowu abilityofdifferentheattreatedeggyolklipidstoalleviatecognitivedeclineinmice AT mingkunliu abilityofdifferentheattreatedeggyolklipidstoalleviatecognitivedeclineinmice AT bingfang abilityofdifferentheattreatedeggyolklipidstoalleviatecognitivedeclineinmice AT mingzhang abilityofdifferentheattreatedeggyolklipidstoalleviatecognitivedeclineinmice |